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No-Bake Cashew Cream Lemon Cheesecake (Gluten-Free)

Cashew Cream And Lemon Cheesecake

Sara Coleman
This luscious, velvety cheesecake uses a base of soaked cashews and coconut cream for a dairy-free indulgence. Infused with fresh lemon zest and juice, it offers a bright, citrusy finish atop a naturally sweet date and walnut crust.
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Prep Time 30 minutes
Total Time 30 minutes
Servings 8 servings
Calories 415 kcal

Ingredients
  

Ingredients

  • 1.5 cups raw cashews soaked in hot water for at least 2 hours and drained
  • 1 cup walnuts raw
  • 1 cup medjool dates pitted and packed
  • 0.5 cup coconut cream full fat, chilled
  • 0.33 cup maple syrup grade A
  • 0.25 cup coconut oil melted
  • 3 tbsp lemon juice freshly squeezed
  • 1 tbsp lemon zest finely grated
  • 1 tsp vanilla extract pure
  • 0.25 tsp sea salt fine

Notes

Store leftovers in an airtight container in the freezer for up to 2 weeks. For the best flavor, use fresh lemons rather than bottled juice. You can garnish with fresh berries or extra lemon zest before serving.